Curry Breast of Chicken

Ingredients

4 whole breast of chicken cut in strips
6 large pods of fresh garlic minced
4 tablespoons of Jamaican curry
1 Scotch bonnet pepper
6 whole pimento grains crushed
� cup vegetable oil
� lb margarine
1 can of coconut milk
� cup chicken stock
2 whole tomatoes chopped
� cup chopped scallions
1 large onion chopped
1 large red pepper chopped
1 large green pepper chopped
2 stalks celery finely chopped

Preparation

Heat vegetable oil and margarine in heavy skillet. Saut� garlic, onions and all chopped vegetables. Add curry powder add chicken one piece at a time until coated with curry let steam in its own juice. Add coconut milk and stock or water if necessary Allow time for the chicken breast to be cooked. Add chopped green onions and fresh thyme. Check flavor and consistency. Thicken with cornstarch for a nice glaze.

Submitted by Saffrons Caribbean Cuisine (www.saffronscuisine.com) in St. Petersburg.

Ingredients

1 packet milk powder (any brand)
1/3 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon ground Cardamom/Saffron mixture
1/2 teaspoon yogurt
1/2 tablespoon butter
1/2 cup lukewarm milk
Vegetable oil for frying

For sugar syrup:
1 and 1/4 (1.25) cup sugar
2 cups water
1 teaspoon rose water

Preparation

Combine milk powder, all-purpose flour, baking soda and cardamom/saffron mixture in a bowl. Mix well. Melt butter separately. Add melted butter and yogurt to the dry ingredients and mix well. Add milk slowly giving the milk powder time to absorb liquid and make soft dough. (It takes about 20 minutes for this step). Cover with a wet paper towel and keep aside for 15 minutes. Knead well. Break off dough to make approximately 1-inch balls. Keep under moist paper towel.

For sugar syrup, mix sugar and 2 cups water in a shallow pan. Bring it to a rolling boil. Add � teaspoon lemon juice. Once all the sugar is dissolved reduce the heat to the lowest setting.

Heat vegetable oil on medium heat in a deep frying pan or a wok. Fry a few balls at a time. Remove from heat when the ball has doubled in size and is golden brown in color and immediately put in the warm sugar syrup. Let stand. Add rose water to the syrup when it is cool. Serve at room temperature.

This will make about 20-25 Gulabjamuns.

Submitted by Kavita Kulkarni of Lithia